*  Exported from  MasterCook  *
 
                         Pineapple Upside-Down Loaf
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Quick Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        pineapple rings in juice  -- drained
    4                    maraschino cherries  -- halved
    2      pkg           coffee cake mix  -- 10.5 ozs. each
    2                    eggs
    1      cup           milk  -- divided
 
 Preheat oven to 350 degrees F.
 Generously butter the bottom and sides of an 8 1/2 x 4 1/2-inch loaf
 pan. Cut pineapple rings in half.
 Place 4 pineapple-ring halves decoratively on the bottom of the
 prepared pan, and the remaining 4 halves standing along the long side
 of the pan. Place cherry halves, cut-side-down, in the center
 indentations  of the pineapple-halves. Sprinkle bottom and sides of
 the pan with 1 1/2 packets of the crumb mixture from coffee-cake mix.
 Discard remaining crumb mixture.
 Prepare bags of coffee-cake mix with eggs as package directs, but use
 the milk instead of water called for. Squeeze batter from both bags
 gently over streusel, pineapple, and cherries. Let stand 10 minutes.
 Tap pan gently on counter to release any air bubbles.
 Bake 40 to 50 minutes, or until a wooden pick inserted in the center
 comes out clean.
 Let cool on a wire rack for 20 minutes. With a long, serrated knife,
 cut the top of the bread level with the top of the pan.
 Invert bread onto a serving plate while warm.
 To serve, cut with a sharp (not serrated) knife.
 
 
                    
 
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